I’m so happy to be back to the monthly Fill the Cookie Jar group. Things have been a little crazy around our house. I’ve been working on some big projects, my husband has been traveling more often and Madeline started lacrosse again. Practices started up for her last month and we’ve been running from her Girls on the Run practice, with a quick stop at home to grab some food and then she’s off to lacrosse practice. I’ve been enjoying the hour to walk the track and clear my head. Needless to say, that hasn’t left much time to spend cooking and baking.
I was searching for the right recipe this month for something different, when I stumbled across this recipe for scones. I haven’t made scones in a while and I liked these because they had ricotta – a unique spin on the traditional scone. They were so good. The perfect consistency and I loved the weren’t too sweet, perfect to enjoy with a cup of tea.
Interested in joining the Fill the Cookie Jar FB group? It’s so fun, we make cookies and desserts…basically anything to fill a cookie jar…and share our recipes the first Thursday of each month. It’s so fun and who doesn’t love eating a sweet treat?!? If you’d like more info, comment below and I’ll be in touch!
2 1/2 cups flour
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/3 cup sugar + extra for sprinkling on top
1 stick unsalted butter, very cold and cut into small pieces
1 egg, beaten
1/2 cup ricotta cheese
3-6 Tbsp milk
8 oz blueberries (I used frozen)
Egg wash: 1 egg, beaten plus 1 tsp of milk or water
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine all the dry ingredients. Using a pastry knife, cut in the butter until the mixture starts to get crumbly.
In a small bowl, mix together the beaten egg, ricotta and 3 tablespoons of milk until just combined. Pour into the dry mixture and mix until combined. It’s important to not overwork the batter and melt the butter. If the dough is not coming together, add a tablespoon of milk in at a time until it starts to stick together. Gently fold in the blueberries.
Place the dough on a lightly floured surface and shape in into an 8 inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared baking sheet. Lightly brush the egg wash over the top of the wedges and sprinkle with sugar.
Bake for 18-20 minutes until the tops are golden brown. Allow to cool 10 minutes before glazing if desired. Enjoy!
Be sure to check out all the recipes in this month’s Fill the Cookie Jar in the link below!